Blue Cheese Panko Chicken with Hot Honey Carrots and Ranch Salad

This blue cheese panko-crusted chicken is a delightful twist on classic breaded chicken. The tangy blue cheese and crunchy panko create a golden crust that pairs perfectly with tender roasted carrots glazed in a spicy honey sauce. A crisp ranch-dressed salad balances the richness, making this a complete and satisfying meal.

Ready in about 35 minutes, this recipe is ideal for busy weeknights when you want something special without spending hours in the kitchen. The combination of flavors and textures will impress your family or guests.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle for 4 servings). Wash and dry all produce. Trim, peel and cut carrots into ½-inch-thick diagonal pieces. Trim and chop lettuce into bite-size pieces. Thinly slice cucumber into rounds.
2. In a small bowl, combine honey and hot sauce; set aside. In a medium microwave-safe bowl, melt butter (30-45 seconds). Let cool slightly, then stir in panko, crumbled blue cheese and half of the Frank’s Seasoning Blend.
3. Pat chicken cutlets dry with paper towels. Season both sides with remaining Frank’s Seasoning Blend, salt and pepper. Spread a thin layer of sour cream on top of each cutlet, then mound the panko mixture on top, pressing firmly to adhere. Do not coat the undersides.
4. On a lightly oiled baking sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on the top rack for 5 minutes. Remove sheet from oven and carefully place chicken, coated side up, on the empty side of the sheet. (For 4 servings, leave carrots roasting and place chicken on a second oiled baking sheet on the middle rack.) Return to oven and roast until chicken is golden and cooked through and carrots are tender, 15-18 minutes.
5. While the chicken and carrots roast, in a large bowl, toss lettuce and cucumber with buttermilk ranch dressing. Season with salt and pepper.
6. Once carrots are tender, remove from oven and toss with the reserved hot honey mixture. Divide chicken, carrots and salad among plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different cheese instead of blue cheese?

Yes, you can substitute blue cheese with crumbled feta or grated Parmesan for a different flavor.

How do I store leftovers?

Store chicken, carrots and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and carrots in the oven to maintain crispiness.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your hot sauce and seasoning blend are gluten-free. The rest of the ingredients are naturally gluten-free.